50+ Friends Club Cookbook
Meat and Game

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Beef Burgundy and Biscuits

From the Kitchen of: Jane

2	lbs.	Beef, boneless chuck eye or rolled rump roast, cut in 1" cubes
1/4	c.	Flour
2	Tbsp.	Olive Oil
1		clove Garlic
1 1/4	c.	Wine, burgundy or dry red wine
2	tsp.	instant Beef Bouillon
1/2	sm.	Bay Leaf
3		slices Bacon, diced
3	Tbsp.	Tomato Paste
1/2	tsp.	dried Thyme
3	sm.	White Onions
1/8-1/4	tsp.	Pepper
2	c.	Bisquick Mix
2/3	c.	Milk
		Paprika

Heat oven to 325 degrees. Coat beef in flour. Heat oil in deep pan such as dutch oven. Cook beef until brown. Add garlic. Cook 1 minute. Remove garlic and fat. Add wine and enough water to cover beef. Stir in bouillon and bay leaf. Cover and bake 2 hours. Fry bacon until limp. Add onions in bacon fat and cook until brown. Add bacon and onions to beef. Cover and bake until beef is tender. Add wine or water while baking if necessary. Stir in tomato paste, thyme and pepper. Mix Bisquick and milk to form dough. Drop by tablespoons onto top of beef mixture. Sprinkle with paprika. Bake until biscuits are golden brown or about 15 minutes.